Steak and Barley Stew
Ingredients
- 1.25 lb. Cattleman’s Selection® Prime Rib
- 2 c Cross Valley® Farms Carrot, small dice
- 2 c Cross Valley Farms Celery, small dice
- 1 ea. Cross Valley Farms Yellow Onion, small dice
- 1 c Cremini Mushrooms, washed and sliced
- 1 T Cross Valley Farms Garlic Cloves, minced
- 1 c Monarch® Diced Tomatoes, drained
- 0.5 tsp. Monarch Dried Thyme
- 2 ea. Monarch Bay Leaves
- 1 qt. Molly’s Kitchen® Beef Base, reconstituted
- 0.5 c Quick Cooking Barley
PREPARATION
- Cut defrosted prime rib into bite-size pieces.
- Heat large soup pot over medium-high heat. Sweat onions, carrots, and celery. When onions are almost translucent, add mushrooms and garlic. Sauté until liquid is evaporated.
- Add tomatoes and stir to combine. Add in beef pieces, dried thyme, bay leaves and beef stock. Bring to a boil. Reduce to simmer. Taste for salt and pepper, adjust as needed.
- Add in barley, stirring to combine. Simmer until barley is cooked through.
Serves 8